Ingredients (Serves 4)
For the Cajun Chicken:
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2 large chicken breasts (or 3 small), sliced into strips
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1–2 tablespoons Cajun seasoning (adjust to taste)
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1 tablespoon olive oil
For the Alfredo Sauce:
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2 tablespoons butter
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup grated Parmesan cheese
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Salt and black pepper to taste
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Optional: pinch of nutmeg
For the Pasta & Veggies:
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8 oz fettuccine or your favorite pasta
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2 cups broccoli florets (steamed or blanched)
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Optional: chopped parsley for garnish
Instructions
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Cook the pasta:
Boil pasta according to package directions. In the last 2–3 minutes, add broccoli florets to the pasta water to blanch them. Drain and set aside. -
Cook the chicken:
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Season chicken with Cajun seasoning on both sides.
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Heat olive oil in a large skillet over medium-high heat.
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Cook chicken 4–5 minutes per side until fully cooked and golden brown. Remove from skillet and set aside.
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Make the Alfredo sauce:
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In the same skillet, melt butter over medium heat.
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Add garlic and sauté 1 minute until fragrant.
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Pour in heavy cream, stirring occasionally, and let it simmer for 2–3 minutes.
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Gradually whisk in Parmesan cheese until sauce is smooth.
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Season with salt, pepper, and optional nutmeg.
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Combine everything:
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Add the cooked pasta and broccoli to the sauce, tossing to coat evenly.
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Slice the chicken and place on top or mix in.
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Serve:
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Garnish with parsley or extra Parmesan if desired.
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Serve immediately—creamy, spicy, and comforting!
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💡 Tips:
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For extra flavor, deglaze the pan after cooking chicken with a splash of white wine before making the sauce.
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Adjust Cajun seasoning based on your spice tolerance.
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You can swap broccoli for spinach or asparagus if you like.
If you want, I can also give a one-pan version that cuts down on dishes while keeping it just as creamy and spicy. Do you want me to do that?
